Lemon Basil Spaghetti with Almonds
Ingredients
The pasta
-
12
ounces
uncooked spaghetti
The sauce
-
3
tablespoons
olive oil or butter
-
6
cloves
garlic, peeled and thinly-sliced
-
2
tablespoons
freshly-squeezed lemon juice
-
1
cup
julienned or roughly-chopped fresh basil leaves
The toppings
-
1
cup
Blue Diamond Whole Natural Almonds, roughly chopped
-
to taste
freshly-grated Parmesan
-
to taste
lemon zest
Instructions
- Preheat the oven to 350°F and toast the chopped almonds on a baking sheet for 6-9 minutes until fragrant.
- Boil a large pot of salted water and cook the spaghetti until al dente, then drain.
- In a separate pan, heat olive oil or butter and sauté the garlic until golden.
- Stir in the lemon juice and toasted almonds into the garlic mixture.
- Combine the cooked spaghetti with the garlic mixture and fresh basil, tossing to mix.
- Serve immediately, garnished with Parmesan and lemon zest.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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